Beef Ribs | Health Notes at WWSM | Health Information at WWSM

Beef Ribs

Fast and simple no-hassle tips for ribs lovers

Best to buy
Look for beef ribs that are firm to the touch and have a clear red colour. Make sure to buy it on or before the “sell by” date on the packet.

Flavoursome tip
Beef short ribs, cut from the flank, are tough and fatty but meaty. Beef back ribs come from the prime rib and are more tender but less meaty than short ribs.

Store it safely
Refrigerate beef ribs in their original packaging for up to four days or freeze in heavy-duty aluminium foil for up to 12 months.

Quick & easy: Barbecue by the grill method
Rub ribs with a spicy “dry rub,” place in a sealable plastic bag, and refrigerate overnight. Grill ribs for up to 3 hours on a low-heat barbecue (250°F and 130°C) with the lid closed until they are fork-tender. During the last 15 minutes of cooking, remove the lid and baste with barbecue sauce, turning a few times.

Also indexed as: Back Ribs, Short Ribs

Find Great Recipes

Winter BBQ Beef Ribs

Preparation, uses, and tips

Barbecue by the grill method

Rub ribs with a spicy “dry rub,” place in a sealable plastic bag, and refrigerate overnight. Prepare a low-heat barbecue (250°F and 130°C), place beef ribs on greased rack, and close the lid. Grill ribs until they are fork-tender, 2 1/2 to 3 hours. During the last 15 minutes of cooking, remove the lid and baste with barbecue sauce, turning a few times.

Barbecue by the grill method

Heat oven to 350°F (180°C/gas mark 4), place beef ribs in a shallow baking pan, and bake beef ribs until they are tender, about 30 minutes. Remove from oven, drain, and place on a heated barbecue directly over the heat source. Cook 15 minutes, basting with barbecue sauce and turning frequently.

Barbecue by the braise/broil method

Place beef ribs in heavy pot on the stove, cover with water (add spices if desired), and simmer until tender, about 2 hours. Drain and place ribs on a broiler pan. Broil for 10 to 15 minutes, basting with barbecue sauce and turning often.

Braise

To braise, heat a skillet and brown ribs on both sides over medium-high heat. Add cooking liquid and onions or spices if desired. Cook over low heat until the meat is fork-tender, about 2 hours. Save the stock to use for soup or broth.

Buying and storing tips

Look for beef ribs with a clear red colour. Beef is normally a purplish-red colour, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat will retain the darker colour. Vacuum-packed beef ribs also show this purplish colour.

Packaged beef ribs should be cold and the packet should show no punctures or tears; vacuum-packed beef should have its seal intact. The beef should be firm to the touch. Check the “sell-by” date and buy on or before that date.

Leave beef ribs in their original packaging and place them in the coldest part of the refrigerator, where they will keep three to four days. To freeze, wrap in heavy-duty aluminium foil, freezer paper, or freezer bags. Beef ribs will keep 6 to 12 months in the freezer. Defrost in the refrigerator, allowing 12 to 24 hours depending on number of ribs. Cook as soon as possible after defrosting.

Varieties

Beef short ribs, cut from the flank, are tough and fatty but meaty.

Beef back ribs come from the prime rib and usually consist of seven ribs with the meat attached. They are more tender but less meaty than short ribs.

Nutrition Highlights

Beef ribs, whole (fat trimmed to 1/4 inches [0.6cm]) broiled, 3 oz. (85g)
Calories: 291
Protein: 19g
Carbohydrate: 0g
Total Fat: 23g
Fiber: 0g
*Excellent source of: Selenium (18.19mcg), Vitamin B12 (2.44mcg), and Zinc (4.44mg)
*Good source of: Iron (1.84mg), Phosphorus (150.45mg), Niacin (2.76mg), and Vitamin B6 (0.23mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.